A fruit of the Cucurbitaceae family and originally from Central America, pumpkin is the basis of many traditional Mantuan dishes, such as tortelli, gnocchi, and pumpkin risotto. Characterized by its firm, dense flesh and sweet taste, pumpkin is a product of numerous virtues. It is very low in calories (about 17 calories per 100 grams), due to its high water content (94%).

In addition to being low in simple sugars, making it very light, pumpkin is rich in vitamins A and C and possesses digestive, refreshing, laxative, and diuretic properties. A high-quality pumpkin can be identified by its non-dry surface after cutting, unblackened seeds, and flesh thickness, which is directly proportional to quality. For long-term storage, it’s helpful to let the pumpkin dry in the sun after harvest and keep it in a cool, dry place.

The most widely cultivated varieties in Mantua are:

• Cucurbita maxima, the most common type, with a globular shape flattened at the poles (in the Piacentina and Mantovana varieties, with gray-green skin; Marina di Chioggia, green and weighing around 8 kilograms; Americana, yellow-green and ribbed; Turban, with a bright orange upper part and whitish lower part).
• Cucurbita moschata, elongated in shape (in the Hungarian or Violina varieties, with yellow-orange skin and a weight of 2 to 6 kilograms).
• Delica, a hybrid with smooth, bright green skin and an early-growing profile.